Coconut Cupcakes With Buttercream Frosting

5 from 1 vote

Coconut cupcakes are delightful treats that transport sandy shores and swaying palms to your taste buds with each bite. With the infused aroma of coconut, each moist and fluffy cupcake offers a blissful escape from the ordinary.

Course Dessert

Cuisine American

Keyword 45 minutes, Butter Cream, Coconut, cupcakes, desserts, vegan

Prep Time 20

Cook Time 25

Total Time 45

Author Adalynn Ward

Servings Cupcakes

Calories 296kcal

Ingredients

½ cup butter
1 ½ cups raw sugar
1 teaspoon pure vanilla extract
3 eggs
½ cup vegetable oil
1 cup whole milk
2 ¼ cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
¾ cup sweetened shredded coconut

Instructions

Preheat the oven before making cupcakes. Keep the temperature at 350°F.
Use a stand mixer with an attachment for beating and beat the butter and sugar until light and soft.
Start adding eggs one at a and add vanilla extract slowly.
Mix the oil and milk with the egg batter till they are well mixed.
Mix baking soda, salt, and flour.
Incorporate the coconut shredded into the batter.
Clean the cupcake tray, then distribute the batter evenly across the cups.
The cupcake pan into the oven and allow it to rise for between 15 and 20 minutes or until the cupcakes are done.
Allow them to cool.
You can eat them just as they are or decorate them with frosting.
Sprinkle with decorations or toasted coconut.

Nutrition